Sweat onions very slowly at low temperature without allowing the onions to caramelized. Add in sliced parsnips, allow to cook slowly at low heat, until softened. Add just enough half and half to cover the parsnips and add in bay leaves and thyme. Bring to a slow simmer and allow parsnips to cook for 10 -15 min. Strain parsnips and place in a blender. Discard bay leaves and thyme sprigs and add just enough cooking liquid to the blender to thoroughly emulsify both parsnips and cooking liquid. Strain parsnip puree thorough fine sieve and adjust seasoning if necessary.
Can be garnished with: coco nibs, rendered pancetta, double smoked bacon,tempura fried oyster, poached quail egg

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2 responses to “Family Meal Collective Parsnip Soup”

Incredibly delicious and easy to make – especially when someone else is making the standing rib roast, mashed potatoes, and Yorkshires. I served the leftover soup to visiting relations and they could not guess the ingredients. One must more than double the bacon. This recipe qualifies adding parsnips to the usually served veg list.